International Journal of Agriculture and Food Science Technology.

ISSN 2249-3050 Volume 11, Number 1 (2020), pp. 1-16

© Research India Publications

http://www.ripublication.com

Screening and Processing Industrial Agro Wastes

for Insouble Dietary Fibers and Microcrystalline

Cellulose

Chandramohan Marimuthu*, Priyadharshini Chandrasekar,

Jayaganesh Murugan*, Karthik Perumal* Srisunmathi Ravichandran,

Sruthi Sukumar, Ahamadabdul Quadir Buhari Khaleel.

*Microcore Research Laboratories India Pvt Ltd.,

9th km, 30 Feet Road, 204 – A Poondurai Main Road,

Checkmedu, Erode - 638115, Tamil Nadu, India.

www.microcoreresearch.com

* Corresponding Author: info@microcoreresearch.com

ABSTRACT

The main objective of the study describes on screening of industrial agro-

wastes to develop a cost effective process to produce insoluble dietary fibers

as food supplements. Around 10 different types of agro wastes derived from

agro processing industries that include husk, hulls, residues, pods, bran, twigs

etc. It was collected across India thoroughly screened for its capability to

produce dietary fibers. Nutrient profiling and fiber content was estimated for

all the agro wastes of which B.G husk Native , Fried B.G husk, Soya hulls,

T.D husk , U. Dhal husk were selected for fiber extraction. Among all, the

Native Bengal gram husk (chick pea) was selected as best potential sources for

the production of insoluble dietary fibers and microcrystalline cellulose. The

study describes the process for preparation insoluble dietary fibers by simple

and economic process to obtain, granular, fine granular, crystalline, Micro

crystalline or amorphous types of insoluble dietary fibers from Bengal gram

husk. The microscopic studies on the morphology of the treated

microcrystalline cellulose was investigated illustrates the compact structure

and sharp surface. An economically feasible process is demonstrated, that has

a potential yields of fibers recovery to produce Insoluble dietary fibers and

microcrystalline cellulose from Bengal gram husk.

Keywords: Dietary fiber, Agro-waste, Bengal gram husk, Insoluble dietary

fiber, Microcrystalline cellulose.

2 Chandramohan Marimuthu et al.

1. INTRODUCTION

The Indian food industry is poised for huge growth, increasing its contribution to

world food trade every year. India is the second largest food producer in the world.

Apart from being a large food producer, India’s bulk, intermediate, consumer oriented

are agricultural based. Agricultural residues from agro processing industries includes

husk, hulls, bran, straw, pod, leaf etc which are abundant in cellulose and

lignocellulose biomass. These materials are widely used as readily available

carbohydrate sources for the production of glucose, ethanol and cattle feed. Tamil

Nadu is one of the largest agro processing states, agricultural residues from dhal,

sugarcane, ground nut, Bengal gram, soya and rice processing facilities ranges from

10,000 to 1, 00,000 tons per annum.

In general, the first step in agro-processing industries involves dehulling or removal

of unwanted portion of agro raw materials, these methods are widely applicable in

legume based agro processing industries. These agro wastes can be converted into a

cost effective Dietary fibres which has a wide range of application. Dietary fiber is

defined as non starch polysaccharide that cannot be absorbed by humans or digested

by enzymes in the human gastrointestinal tract (Trowell H, 1978). These

polysaccharides include cellulose, non-cellulosic polysaccharides such as

hemicellulose, pectin substances, gums, mucilage, and a non-carbohydrate

component, and lignin (Dhingra D et al., 2012). It is important to note that the

composition of dietary fiber cannot be completely determined, and the concept of

dietary fiber will likely continue to evolve (Ranikari A et al., 2016). There have been

recent suggestions that the oligosaccharides known as resistance oligosaccharides

should also be considered dietary fiber (Phillips G O and Cui S W, 2011),( Macagnan

F T et al., 2016).

In principle most of these raw materials are composed of both soluble dietary fibers

(SDF) and insoluble dietary fibers (ISDF) as major integral components of the total

dietary fibers (TDF). Dietary fiber can include soluble dietary fiber (SDF) and

insoluble dietary fiber (IDF). SDF refers to fibers that cannot be digested or absorbed

by human bodies but are partly soluble in water. Examples of SDF are some gums,

such as pectin, gum Arabic, guar gum, and glucan, and also include some biological

polysaccharides and synthetic polysaccharides. IDF is a fiber that cannot be digested

or absorbed by human bodies and is insoluble in water. IDF includes some

components of the structure of cell walls, such as cellulose, hemicellulose, and lignin.

Many scholars classify dietary fiber according to the source, emphasizing that the

compositions of dietary fibers extracted from different sources are different. Dietary

fiber includes plant dietary fiber, synthetic dietary fiber, animal dietary fiber, and

microbial dietary fiber. Current studies on dietary fiber have mainly focused on plant

dietary fiber, such as dietary fiber from soybean, rice bran, corn, wheat bran, fruit, and

Screening and Processing Industrial Agro Wastes … 3

other sources. Additional sources will be exploited gradually; for example, there is a

report of spent residue from cumin as a potential source of dietary fiber (Dimitrios

Trichopoulos et al., 1990).

Health benefits and importance are high for both non-caloric ISDF substituted in food

ingredients such as carbohydrates, proteins, fats to act as a dietary supplement and

soluble dietary fiber used as dietary supplement capsule. In general, fibers slows

down food flow from the stomach into the small intestine, which results in slow

digestion and has been identified as a critical attribute for use as dietary supplement.

Increasing consumption of dietary fiber with fruits, vegetables, whole grains, and

legumes across the life cycle is a critical step in stemming the epidemic of obesity

found in developed countries such as USA. The addition of functional fiber to weight-

loss diets can enable rapid decrease in body mass. Epidemiology reports show that

dietary fiber intake prevents obesity and fiber intake is inversely associated to

saturated (trans) fat. High fibers diets have been reported to reduce risk of colon and

rectal cancers, blood serum cholesterol levels and serum cholesterol. The risk of

colorectal cancer in the U.S. population was reported to reduce 31% (50000 cases

annually) with an average fiber intake of 13 g/day (Geoffrey R. Howe et al., 1992).

Obesity is a pandemic carrying the heavy burden of multiple and serious co-

morbidities including metabolic syndrome, type 2 diabetes and cardiovascular

diseases. The pathophysiological processes leading to the accumulation of body fat

slowly evolve to fat accumulation in other body compartments than subcutaneous

tissue. This abnormal fat deposition determines insulin resistance which in turn causes

blood glucose and lipid metabolism derangement, non-alcoholic fatty liver disease,

hypertension, and metabolic syndrome. All these conditions contribute to increase the

cardiovascular risk of obese people. Several randomized clinical trials demonstrated

that moderate weight loss (5–10%) in obese patients improves obesity-related

metabolic risk factors and coexisting disorders. Therefore, nutritional strategies able

to facilitate weight management, and in the meantime positively influence obesity-

associated cardiovascular risk factors, should be implemented. To this aim, a suitable

option could be dietary fibres that may also act independently of weight loss.

Being a lot of beneficial application a dietary fibre can be added to a food product

must perform in a satisfactory manner as a food ingredient (Jaime L et al., 2002;

Figuerola F et al., 2005). From a functionality perspective, citrus fibre can play a

number of roles: (i) it may be used as a tool for improving texture, (ii) as a bulking

agent in reduced-sugar applications, (iii) to manage moisture in the replacement of fat,

(iv) add colour, and (v) as natural antioxidant (Viuda-Martos et al., 2010; Ramirez-

Santiago et al., 2010). Dietary fibres can provide a multitude of functional properties

when they are incorporated in food systems. Thus, fibres addition contributes to the

modification and improvement of the texture, sensory characteristics and shelf-life of

4 Chandramohan Marimuthu et al.

foods due to their water binding capacity, gel-forming ability, fat mimetic, anti

sticking, anti clumping, texturizing and thickening effects.

The literature contains many reports about additions of dietary fibre to food products

such as baked goods, beverages, confectionery, dairy, frozen dairy, meat, pasta and

soups. Most commonly, dietary fibres are incorporated into bakery products to

prolong freshness, thanks to their capacity to retain water, thereby reducing economic

losses. Fibres can modify bread loaf volume, its springiness, the softness of the bread

crumb and the firmness of the loaf (Sangnark & Noomhorm, 2004). In addition,

introduction of dietary fibre in meat products has been shown to improve cooking

yield, water binding, fat binding, and texture. In the case of beverages and drinks, the

addition of dietary fibre increases their viscosity and stability.

The storage, preservation, seasons remains big challenges to have adequate dietary

fiber supplement or the health life, hence in the present paper we discuss about the

methods of making insoluble dietary fiber with excellent shelf life and compatibility

with formulations and also as a dietary supplement capsules for the maintained to the

daily requirement on the dietary fibers. One of the regularly used fiber in the

pharmaceutical industries includes the Crystalline and microcrystalline (MCC) as a

key filler ingredients in capsule to provide adequate flow properties for direct

compression, excellent binders for wet granulation. Microcrystalline cellulose [MCC]

is a fine, white, odorless, crystalline powder and a biodegradable material, which can

be isolated from cellulose. MCC is typically characterized by a high degree of

crystallinity, although there are variations between grades; values typically range

from 55 to 80% as determined by X-ray diffraction. Isolation of microcrystalline

cellulose has been carried out from jute, rice husk cellulose by using the acid alkali

hydrolysis [Sulfuric acid] and bleaching approach. They also reported that MCC can

be used as suspension stabilizer, a water retainer in cosmetics, food and universal

filler for the extrusion/spheronization process in pharmaceuticals industries The MCC

is a valuable additive in pharmaceutical, food, cosmetic, and other industries. MMC

obtained from different sources will differ considerably in chemical composition,

structural organization, and physicochemical properties (crystalline, moisture content,

surface area and porous structure, molecular weight, etc.). The high demand of

microcrystalline cellulose used in pharmaceutical industries has led to the utilization

of locally and naturally occurring materials in the production of microcrystalline

cellulose. Many studies on the physicochemical properties of locally produced MCC

derived from natural sources have been extensively evaluated in the development of a

new natural source for MCC as a substitution of wood, the most abundant one.

This present paper focuses on screening several industrial agro waste for the potential

of dietary fiber and microcrystalline cellulose and its properties.

Screening and Processing Industrial Agro Wastes … 5

2. MATERIALS AND METHODS

2.1 Sample collection

The following list of agro waste raw materials are collected from several processing

industries of Tamil Nadu and listed in Table 1.

Table 1: Source and details of Agro wastes accumulated in South India

Raw material Source

Method of agriculture, food process engineering and food process methods are

considered as major factors to judge the suitability of the raw materials as potential

source for dietary fiber from agriculture waste for human consumptions. List of agro

waste accumulate by various domestic agro processing industries are collected from

various parts of Tamil Nadu. In principal all those agro wastes needs to be free from

S.No Raw material Botanical name Regional Name Processing Industry

1 Baggase Saccharum sp Sugar cane Mullamparapu Jiggery

processors, Erode.

2 Bengal gram

husk (Native)

Cicer arietinum Garbanzo bean, Indian pea, ceci

bean, bengal gram, Kabuli chana,

konda kadalai, kadale kaalu,

sanaga pappu, shimbra, Kadala

Asian Dhal Industries

Ltd, Omalur.

3 Fried Bengal

husk

Cicer arietinum Garbanzo bean, Indian pea, ceci

bean, bengal gram, Kabuli chana,

konda kadalai, kadale kaalu,

sanaga pappu, shimbra, Kadala

Asian Dhal Industries

Ltd, Omalur.

4 Green pea husk Pisum sativum Pea Asian Dhal Industries

Ltd, Omalur.

5 Ground nut peel Arachis

villosulicarpa

Ground nut Dhanalaxmi oil mills,

Erode.

6 Rice bran Oryza sativa Rice Modern Rice mill,

Erode.

7 Soy hulls Glycine max Soy bean Sakthi Soya Ltd,

Pollachi.

8 Tapioca (Sago)

fiber

Manihot

esculenta

Tapioca, sago Spac Tapioca products

Ltd, Erode.

9 Toor dhal husk, Cajanus cajan,

syn. Cajanus

indicus

Tuvari, arhar, Rohor,red

gram,toovar/toor, uvaram

paruppu,togari,andi,Yewof ater,

gandul, guandul,

guandu,Congopea,Gungo pea,

Gunga pea, and no-eye pea.

Asian Dhal Industries

Ltd, Omalur.

10 Urad Dhal husk Vigna mungo urad dal, udad dal, urd bean, urd,

urid, black matpe bean, black

gram, black lentil

Asian Dhal Industries

Ltd, Omalur.

6 Chandramohan Marimuthu et al.

residues and chemical content to suit for human consumption. List of collected agro

waste as shown in Table 1 are subjected for screening to deduct residual content of

chemical fertilizer, pesticide, insecticide, sand, silicate, cyanide etc tested for the

feasibility to produce food grade dietary fibers. Method of cultivation, fertilizer

application varies with respect to geographical conditions and method of practice,

hence there is very limited opportunity to collect or select agro wastes grown from the

obvious organic cultivation methods. Careful screening and selection on residue free

agro waste could enable to identify most appropriate sources of dietary fiber that can

be suited for human consumption.

2.2 Screening of Agro Wastes

Bagasse is the fibrous residue remaining after sugarcane are crushed to extract their

juice and is currently used as a renewable resource in the manufacture of pulp and

paper products and building materials, whereas the storage of bagasse is poorly

handled that enhances the proximity of the soil and silicate clogged to the substrates

when kept under open environment. In case of legume based husk, the edible parts are

preserved covered, protected and placed in a pod. The pod serves as major barrier to

prevent entry of insecticide, pesticides, chemical fertilizers and any other foreign

substances that could be harmful to the husk. The coating Cicer arietinum husk can be

generated from both, native and roasted Bengal gram. Roasted gram is produced by

heat treatment of Bengal gram on sand. The roasted fried gram is collected and

separated from sand by holding in sack bags made out of jute for a defined period of

time. Holding can result in puffing that enhances the quality of fried gram dhal. The

husk known to promote healthy fibers content in humans on consumption is presently

used as cattle feed to increase yield of milk therefore, by using the husk, high purity

ISDF can be produced at low costs. The difference between native Bengal gram husk

and Fired Bengal gram husk lies on the interaction of thermal energy that modifies the

strength and property of the Husk this property is linked with the properties of the

dietary fibers. In case of Rice bran the oil content is significant and separated out

before processing for the dietary fiber purifications. Soybean hulls are a by-product of

the process by which soybean oil and soybean meal are produced. In case of Tapioca

Fiber, tapioca starch is obtained from the tuberous root of the tapioca plant and the

Tapioca pulp fiber is a by-product of the tapioca starch milling operation. The

unrefined tapioca fiber is typically air-dried and sold as animal feed. As a byproduct

of the starch manufacturing operation, tapioca fiber may comprise the residue of the

peel or outer skin, the inner rind or core, and the other fibrous components of the

tuber. In de-husking process the outer cover of the raw material i.e. toor and urad is

removed by passing it through several hulls.

2.3 RESIDUAL ANALYSIS OF AGRO WASTE

2.3.1 Pesticide analysis (George W & Latimer JR, 2019)

Pesticide analysis was done for agro waste residues were performed by AOAC

Screening and Processing Industrial Agro Wastes … 7

Official Method 2007.01. Pesticide Residues in Foods by Acetonitrile Extraction and

Partitioning with Magnesium Sulfate.

2.3.2 Ash Content (George W & Latimer JR, 2019)

Ash content was analysed by AOAC METHOD, 2000.

2.3.3 Lignin (George W & Latimer JR, 2019)

Lignin content was determined by AOAC Official Method 973.18.

2.3.4 Tannins (George W & Latimer JR, 2019)

Tannins were estimated by AOAC Official Methods 955.25.

2.3.5 Moisture content (Umeh O N C et al., 2014)

Moisture content was estimated by Moisture analyzers (UNIBLOC). A 2.0 g sample

of MCC-BV was evenly distributed over the surface of 70 mm tarred Petri dish and

placed in a large desiccator (RH=100%) at room temperature. The daily weight

gained by the sample over a period of 5days at various time intervals was recorded

and the amount of moisture absorbed was calculated from the difference.

2.3.6 Lipid content (George W & Latimer J R, 2019)

Lipids were estimated by AOAC Official Method 981.11.

2.3.7 Protein by Lowry’s et al method (George W & Latimer J R, 2019)

Protein for value was analyzed Protein by Lowry’s et al method with Bovine serum

albumin as the standards by AOAC official method (AOAC method 2017.11.)

2.3.8 Sugars (George W & Latimer J R, 2019)

Sugars were estimated by AOAC Official Method 920.175.

2.3.9 Starch (George W & Latimer J R, 2019)

Starch were estimated by AOAC Official Method 996.11

Considering the significant content of silicate ash, and pesticide content bagasse,

ground nut peel, rice bran, tapioca fiber are eliminated for further execution and not

recommended for human consumptions

2.4 Separation of glycemic carbohydrate and protein

The first step of the process involves the grinding or pulverizing the crude agro-waste

raw materials further subjected for the extraction of removal of the lipid content with

extraction methanol-hexane (1:9) with the extraction ration 1:5, most of the polar and

non polar insecticide and pesticide residues are extracted in the organic layer, further

dried raw material was subjected for the removal of the glycemic carbohydrates and

protein fractions. The combination of the following enzymes that includes alpha-

amylase (2,00,000 u/mg-AETL), Glucoamylase (100 GOPOD/mg-Genecor), Neutral

protease (1,20,000 U/mL-AETL), Flavouroazyme (1,00,000 U/g - Novozyme) ,

Glutanase (50,000 U/g AETL) , Papain (1100 TU/g Senthil Papain), Bromelain (2400

8 Chandramohan Marimuthu et al.

GDU/g Microcore) are added at 0.25% of enzyme on w/w of the raw material and

reacted at 30°C for 60 minutes and further deactivated by heat treatment at 80° C for

10 minutes. The left over biomass fiber was filter pressed, washed and oven-dried at

about 50°C to 60°C for 3 to 5 hrs.

2.5 Purification of insoluble dietary Fibers

The solid content of the centrifugation, after removal of the liquid content, was once

again soaked in reverse osmosis in 1:7 ratios and treated with 15 % w/w food grade

hydrogen peroxide in water. The mixture was cooked at 121°C for 30 minutes. The

pH of the mixture turned acidic after the bleaching process, which was neutralized

with the addition of 10 % NaOH. The mixture was centrifuged, pressed and air dried

obtained insoluble dietary fibers product which is bright white in color with fine

granular appearance at avg size of ~100 micron. The obtained insoluble dietary fibers

are subjected for various specific properties.

2.6 Production of microcrystalline cellulose (Oyeniyi Y J and Itiola O A, 2012)

Production of microcrystalline cellulose (MCC) Method was adopted by

Ohwoavworhua et al., 2005 with a slight modification. A processed fibres of the α-

cellulose obtained was placed in a glass container and hydrolyzed with 500 ml of

2.5N hydrochloric acid, at a boiling temperature of 105°C for 15 min. The hot acid

mixture was poured into 1.5 L of cold tap water which was followed by vigorous

stirring with a spatula and allowed to stand overnight. The microcrystalline cellulose

obtained by this process was filtered, washed with water until neutral, filtered, pressed

and dried in a hot air oven at a temperature of 60°C for 60 min in a hot air oven

Following further milling and sieving, the fraction passing through 650µm sieve

aperture was used for the characterization.

2.7 Physicochemical analysis of MCC

The organoleptic characteristics, identification, organic impurities and solubility were

done in line with BP specifications.

2.7.1 pH: This was determined by shaking 1 g of MCC with 50 ml of distilled water

for 5 min and the pH of the supernatant liquid determined using pH meter (Oyeniyi Y

J and Itiola O A, 2012).

2.7.2 Bulk density (DB): Five gram of MCC sample was weighed and transferred

into a 50 ml dry measuring cylinder. The volume occupied by the sample was noted

as the bulk volume and the bulk density determined by dividing the mass of the

material by the bulk volume as expressed by (Umeh O N C et al., 2014).

Bulk density = [M /VB]

Where M is the mass of the sample, VB is the bulk volume of sample

Screening and Processing Industrial Agro Wastes … 9

2.7.3 Tapped density (DTa): The measuring cylinder containing five gram of MCC

was then tapped on a wooden platform by dropping the cylinder from a height of one

inch at 2 s intervals until there was no observable change in volume. The volume

occupied by the material was recorded as the tapped volume (Umeh et al., 2014). The

tapped density was determined using the expression:

Tapped density (DTa) = [M/VT]

Where M is the mass of the sample, VT is the tapped volume of sample.

2.7.4 Microscopy

An optical electronic microscope, Nikon model Larphot2 (Nikon inc., Japan) was

used for preliminary assessment of the nature of particles in MCC. A combination of

both low and high power objective lens of 10x magnifications was used.

2.7.5. Total Ash Determination: 1g of sample was placed in a tarred dish, this was

thereafter placed in hot oven maintained at 450°C for 3hr. the residue left after 3hr

was collected and transferred into a desiccator. The weight of the residue was also

noted (Ohwoavworhua et al, 2005).

2.7.6 Moisture Absorption profile: Two gram of the powdered sample was weighed,

transferred into a Petri dish and then oven-dried for 3 h at 105°C to a constant weight.

The moisture content (%) was then computed based on the initial air-dried weight

(Oyeniyi Y J and Itiola O A, 2012).

Moisture Content = 100 (Initial weight - Final weight/ Final weight)

3. RESULTS AND DISCUSSION

The Screening of agro wastes was performed and the residual analysis of selected

agro residues was tabulated.

3.1 Residual analysis of agro waste

Residual analysis was performed for different types of agro-waste such as Baggase,

Bengal gram husk (Native), Fried Bengal gram husk, Green pea husk, Ground nut

peel, Rice bran, Soya hulls, Tapioca (Sago) fiber, Toor dhal husk and Urad Dhal was

shown in the Table 2. From this analysis, Bengal gram husk (Native), Fried Bengal

gram husk, Soya hulls, Toor dhal husk and Urad Dhal were shortlisted as the potential

source. Because Bengal gram husk (Native), Fried Bengal gram husk, Soya hulls,

Toor dhal husk and Urad Dhal does not contain any Pesticide & insecticide (ppm),

Cyanide (ppm), Ash & Silicate (%) residues. Only Higher amount of lignin and tannin

present in Bengal gram husk (Native), Fried Bengal gram husk, Soya hulls, Toor dhal

husk and Urad Dhal was shown in Graph 1.

10 Chandramohan Marimuthu et al.

Table 2: Residual Profile of Agro wastes

S.N

o

Ra

w m

ate

ria

l

Pes

ticid

e &

inse

cti

cid

e

(pp

m)

Cy

an

ide

(pp

m)

Ash

& S

ilic

ate

(%)

Lig

nin

(%

)

Ta

nin

%)

1 Baggase 10 - 8 1.5 4

2 Bengal gram husk (Native) - - - 2 9

3 Fried Bengal gram husk - - - 2 8

4 Green pea husk - - 2 3 2

5 Ground nut peel 75 - 4 6 2

6 Rice bran 45 - 15 7 9

7 Soya hulls - - - 2 6

8 Tapioca (Sago) fiber 45 25 9 5 3

9 Toor dhal husk - - - 3 6

10 Urad Dhal husk - - - 2 5

Graph 1: Residual analysis of agro wastes

Screening and Processing Industrial Agro Wastes … 11

3.2 Nutritional profile analysis of agro waste

Nutrient profile was analysed for ten different types of agro-waste. From this result

analysis, Bengal gram husk (Native), Fried Bengal gram husk, Soya hulls, Toor dhal

husk and Urad Dhal has the high dietary fiber than other agro waste given in

the Table 3.

Table 3: Nutrient Profile of Agro wastes

S.N

o

Ra

w m

ate

rial

Mo

istu

re (

%)

Lip

id (

%)

Pro

tein

(%

)

Su

ga

rs (

%)

Sta

rch

(%

)

DF

(%

)

1 Baggase 12 - <1 5 - 45

2 Bengal gram husk (Native) 9 - <1 - - 70

3 Fried Bengal gram husk 6 - <1 - - 64

4 Green pea husk 8 - <1 - - 45

5 Ground nut peel 12 1 <2 - - 48

6 Rice bran 14 13 6 2 - 51

7 Soya hulls 12 2.5 12 9 5 62

8 Tapioca (Sago) fiber 14 - <1 3 9.5 50

9 Toor dhal husk, 12 - <1 - - 55

10 Urad Dhal husk 11 - <1 - - 53

3.3 Dietary fiber properties

Ten different types of agro-waste such as Baggase, Bengal gram husk (Native), Fried

Bengal gram husk, Green pea husk, Ground nut peel, Rice bran, Soya hulls, Tapioca

(Sago) fiber, Toor dhal husk and Urad Dhal was taken. From the residual and nutrient

profile analysis, Bengal gram husk (Native), Fried Bengal gram husk, Soya hulls,

Toor dhal husk and Urad Dhal were shortlisted as the potential source. Mess size

(avg micron gram), DF content (%), ISDF content (%), ISDF BD volume (g/cc),

ISDF Water absorption ratio and ISDF Lipid absorption ratio were analyzed for the

shortlisted raw materials (Table 4). From the result analysis, higher percentage of

12 Chandramohan Marimuthu et al.

insoluble dietary fiber was produced from Bengal gram (native) gram husk than other

agro-waste.

Table 4: Selected Dietary fiber properties

S.N

o

Ra

w m

ate

ria

l

sou

rce

Mes

s si

ze

(a

vg

mic

ron

gra

m)

DF

co

nte

nt

(%)

ISD

F c

on

ten

t (%

)

ISD

F B

D v

olu

me

(g/c

c)

ISD

F W

ate

r

ab

sorp

tio

n r

ati

o

ISD

F L

ipid

ab

sorp

tio

n r

ati

o

1 B.G(husk Native) Granular 150 68 99 2.5 2.85 1.45

2 Fried B.G husk Granular 150 65 99 2.6 3.25 1.85

3 Soya hulls Powder 90 75 35 2.00 2.56 1.5

4 T.D husk Powder 80 55 80 1.8 2.00 1.32

5 U.Dhal husk Powder 80 54 82 1.5 2.00 1.21

3.4 Physicochemical analysis of Microcrystalline cellulose (MCC)

Physiochemical properties of Microcrystalline cellulose (MCC) from Bengal gram

husk contains Odorless, almost white, tasteless granular powder, turns violet blue with

iodinated Zinc chloride, No red colour with acidified phloroglucinol, pH-6.8, 0.31 of

Bulk density (g/ml), 0.33 of Tapped density (g/ml), 2.5% of total ash content, 45 % of

moisture absorption profile were shown in the Table 5. Microscopy result was shown

in the Figure 3-5.

Table 5: Physicochemical properties of microcrystalline cellulose

PARAMETERS MCC

Organoleptic Odorless, almost white, tasteless granular powder

Identification Turns violet blue with iodinated Zinc chloride

Organic impurities No red colour with acidified phloroglucinol

pH 6.8

Bulk density(g/ml) 0.31

Tapped density (g/ml) 0.33

Microscopy Irregular shaped particles

Total ash content 2.5 %

Moisture absorption capacity (%) 45

Screening and Processing Industrial Agro Wastes … 13

Figure 1: Insoluble dietary Fiber (ISDF) Figure 2: Microcrystalline cellulose (MCC)

Figure 3: 10x- Magnification bright fine powdered Dietary fiber

Figure 4: 10x- Magnification bright fine Granular Dietary fiber

Figure 5: 10x- Magnification bright fine Micro Crystalline Cellulose Dietary fiber

14 Chandramohan Marimuthu et al.

4. CONCLUSIONS

Dietary fiber produced from Bengal gram, processed as per the guidance of cGMP.

The product is powdered cellulose, neutral, bland, odorless used as dietary fiber,

improves a vast range of food products by providing unique processing on water

binding, thickening, moisture absorbing, softness promoting and anti-caking agent.

Diafibe insoluble is a superior alternative by its unique functional characteristics.

Neutral taste and is an excellent fat substitute that helps to reduce fat deposition. DF

and ISDF content in processed Bengal gram was higher than other processed agro

waste. % of DF and ISDF in processed Bengal gram was 68 and 99. Further MCC

was produced from insoluble dietary fibers of Bengal gram. MCC has been shown to

provide positive effects on gastrointestinal physiology, and hypolipidemic effects,

influencing the expression of enzymes involved in lipid metabolism. These techno-

functional and nutraceutical properties of MCC are influenced by the physicochemical

of the material, which are defined by the raw material source and processing

conditions. Physiochemical properties of MCC from Bengal gram husk contains

Odorless, almost white, tasteless granular powder, turns violet blue with iodinated

Zinc chloride, No red colour with acidified phloroglucinol, pH-6.8, 0.31 of Bulk

density (g/ml), 0.33 of Tapped density (g/ml), Irregular shaped results in microscopy,

2.5% of total ash content, 45 % of moisture absorption profile. This Cost-effective

production method of MCC from Bengal gram husk used as dietry food supplements.

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